Photo: Annabelle Breakey; Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Styling: Kevin Crafts

Curried Salmon Mousse

Sunset JUNE 2011

  • Yield: Serves 8 to 10 (3 cups)
  • Total:45 Minutes


  • 1/2 cup dry white wine
  • 2 teaspoons salt, divided
  • 1 pound rinsed wild sockeye salmon fillet
  • 1 tablespoon vegetable oil
  • 1 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1/2 teaspoon Thai red curry paste
  • 1/3 cup coconut milk
  • 1/4 cup cream cheese
  • 1/4 cup lime juice
  • 1 1/2 teaspoons sugar
  • Fresh chives, chopped


1. Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.

2. Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute. Whirl mixture in a food processor with coconut milk, cream cheese, sugar, and 1 tsp. salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.

Top Wine Picks:

Curran 2009 Grenache Blanc (Santa Ynez Valley; $22). Orange and apricot with river rocks beneath and a spicy lemon-drop finish.

Jaffurs 2009 Thompson Vineyard Grenache Blanc (Santa Barbara County; $30). Delicate jasmine and Asian pear open to stone fruit and zesty lemon.

Tangent 2009 Paragon Vineyard Grenache Blanc (Edna Valley; $17). Loads of juicy melon, plus tart, refreshing grapefruit and peach with an edge of minerality.

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 59%
  • Protein: 13g
  • Fat: 12g
  • Saturated fat: 5g
  • Carbohydrate: 5.2g
  • Fiber: 0.2g
  • Sodium: 315mg
  • Cholesterol: 46mg

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Curried Salmon Mousse recipe